16 April 2012

Roasted Chicken

A few weeks ago, I was so inspired by the Roasted Chicken featured on A Cup of Jo, I immediately decided I had to make one. I've never roasted a chicken, and to be honest I don't know that much about cooking meat. If you think roasting chickens is a breeze, you're right! And I'd love to hear your recipe. If you think it sounds daunting, please continue. This recipe made it seem so simple but I did make a few adjustments. The list of ingredients was long, and looked expensive. I mean....it called for culinary lavender, what the hay is that?

My solution was Herbs de Provence, olive oil, and fresh garlic. I used a 2:1 ratio, HdP to olive oil, and smashed a big ole' clove of garlic and let it sit overnight. 



When it was time to roast this baby up, I removed the giblets (I acted really brave while doing it) and washed, then patted the bird dry. I then took about two tablespoons of room temperature butter and massaged it between the skin and the breast meat.


Inside the cavity, I placed half a lemon, half an orange and some fresh tarragon and thyme. I was hoping that once in the oven, the butter under the skin would trickle down and the aroma of the citrus and herbs would permeate upwards and a beautiful, delicious thing would result somewhere in the middle.



I poured the herb oil over the chicken and rubbed it into every crevice on that bird.


To finish off, I cracked some fresh black pepper, and studded the skin with coarse sea salt. There is a lot of talk about trussing- I never get it. I just tied the legs together with kitchen twine, as well as the wings. It cooked away in a hot oven (450) for about an hour.




This was after about 45 mins, by the time it was fully done, everyone was so hungry I didn't get a chance to snap a picture. Make sure that it reaches 165 degrees when you insert a thermometer into the breast, or that the juices run clear. Pink juice = raw meat, raw meat = salmonella, salmonella= hospital visits, hospital visits = time being wasted that could be spent eating chicken.

I want everyone to make this! It is really so easy- and can be budget friendly. Especially considering it will get you far beyond one meal. Do you have any chicken roasting tips? I would love to hear!

KH

3 comments:

  1. I want to make this now! I'm inspired.

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  2. This looks so good. I'm going to hopefully make it this weekend. If you like roasted chicken recipes, check out the Silver Palate's Chicken Marbella. It's off the hook.

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  3. I bought a chicken today. Guess what I am making?

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